Olive Garden Bruschetta

3 firm roma tomatoes, finely diced (about 1 1/2 cups)
1 tablespoon minced fresh basil
2 teaspoons minced garlic
2 teaspoons diced marinated sun-dried tomatoes
2 teaspoons extra virgin olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
9 to 10 slices ciabatta bread (or Italian bread)
1 tablespoon grated Parmesan cheese
pinch dried parsley flakes

Toss diced tomatoes with basil, garlic, sun-dried tomatoes, olive oil, vinegar, and salt in a medium bowl. Cover and chill 1 hour.

When you are ready to serve the dish, preheat oven to 450 degrees F.

Combine Parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet. Sprinkle a couple pinches of the Parmesan cheese mixture over each bread slice. Bake for 5 minutes or until the bread starts to crisp.

Pour tomato mixture into a serving dish (strain off the liquid), and serve it up alongside the toasted bread slices.

Serves 4